Ground rice pudding.

Mix a quarter of a pound of ground rice with a pint of cold milk,
till it is a smooth batter and free from lumps. Boil three pints
of milk; and when it has boiled, stir in gradually the rice
batter, alternately with a quarter of a pound of butter. Keep it
over the fire, stirring all the time, till the whole is well
mixed, and has boiled hard. Then take it off, add a quarter of a
pound of white sugar; stir it well, and set it away to cool. Beat
eight eggs very light and stir them into the mixture when it is
quite cold. Then strain it through a sieve, (this will make it
more light and delicate,) add a grated nutmeg, and a large tea-spoonful
of powdered cinnamon. Stir in the juice and the grated
peel of a lemon, or a small tea-spoonful of essence of lemon. Put
it into a deep dish or dishes, and bake it an hour. As soon as it
comes out of the oven, lay slips of citron over the top; and when
cold, strew powdered sugar on it.